Stuffed Bell Peppers with Chicken, Smoked Mozzarella, and Basil

Published March 1, 2001.

Why this recipe works:

For a stuffed pepper recipe with firm shells surrounding flavorful fillings, we found that blanching the peppers for three minutes and allowing them to finish cooking with residual heat gave us the sturdiness we needed. For the filling for our stuffed peppers recipe, we updated the classic… read more

For a stuffed pepper recipe with firm shells surrounding flavorful fillings, we found that blanching the peppers for three minutes and allowing them to finish cooking with residual heat gave us the sturdiness we needed. For the filling for our stuffed peppers recipe, we updated the classic 1950s filling of rice and ground beef with chicken, sautéed onions, garlic, and cheese.

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